Black Bean & Salmon Tostadas

Skip store-bought shells – they often have hydrogenated oils in them. Make your own crispy shells in the oven for a crunchy and tasty healthy omega-3 rich meal at 319 calories each.

Look for convenient preshredded “coleslaw mix” (usually comes in a bag) near other prepared vegetables in the produce section of the supermarket.

• 8 6-inch corn tortillas
• Canola oil cooking spray
• 1 6- to 7-ounce can boneless, skinless wild salmon, drained
• 1 avocado, diced
• 2 tablespoons minced pickled jalapeños, plus 2 tablespoons pickling juice from the jar, divided
• 2 cups coleslaw mix or shredded cabbage
• 2 tablespoons chopped cilantro
• 1 15-ounce can black beans, rinsed
• 3 tablespoons plain Greek yogurt (Oikos)
• 2 tablespoons prepared salsa
• 2 scallions, chopped
• 1/2 diced onion (optional)
• Lime wedges (optional)

Position racks in the upper and lower thirds of the oven and preheat to 375°F.

Coat tortillas on both sides with cooking spray. Place on 2 baking sheets. Bake, turning once, until light brown. This can take 10 to 14 minutes depending on your oven, so keep an eye on it.

Combine the salmon, avocado and jalapeños in a bowl (adding the chopped onion if you’re using it).

Combine cabbage, cilantro and the pickling juice in another bowl.

Drop the black beans, yogurt, salsa and scallions in a food processor and blend until smooth. Transfer the mix to a microwave-safe bowl. Cover and zap for about 2 minutes (until hot) on High.

Now you just need to assemble (no allen key required)! Spread each tortilla with some bean mixture, add some salmon mixture on the bean base, and top with the cabbage salad.

Serve with lime wedges, if you like.